Large Plastic Pascha Cheese Mold
You will earn 0 Point for purchasing this product.Made in Russia
Capacity: 3.3 lbs. (1.5 kg)
Two sides of this plastic Pascha cheese mold are decorated with a Cross, while the other two sides are decorated with the Slavonic “XB.” It holds 3.3 lbs. (1.5 kg) and is designed for use with the Plastic Paschal Egg Tray with Church Slavonic Lettering. The recipe for Pascha cheese which follows is included.
Pascha Cheese for Large Plastic Pascha Cheese Mold
1⅛ lbs. ricotta cheese
¾ c. whipping cream
1⅛ c. sugar
1½ c. unsalted butter, softened*
¾ t. vanilla extract
*Make sure butter is quite soft, or it will not blend well enough with the other ingredients.
In a large mixing bowl, cream butter and sugar until very light in color. Add cheese and blend well. Add whipping cream and vanilla and mix until very well blended.
It is a good idea to line the base with pieces of wax paper before putting the mold sections in. It will make it easier to remove the base from the mold when the cheese is finished. Push the tabs of the mold sections through the slots provided. Make sure the design is inside. Pieces will be level when properly in place. Line Pascha mold with cheesecloth. Cheesecloth should extend over the edges of the mold. Make it as flat as possible, or you will have ridges in the finished cheese. Fill mold with the cheese mixture and place upside-down in a dish to catch the whey. Cover the cheese with the cheesecloth and plastic wrap. Place in refrigerator to drain for at least 24 hours. (You may want to make the cheese on Great Thursday, so that it will be well drained and firm by Pascha.)
To unmold, remove the mold from the refrigerator. Remove the plastic wrap and undo the cheesecloth covering the bottom of the cheese. Place a serving platter over the base and carefully turn right side up. Lift the mold base off and remove the sides of the mold. Carefully remove the cheesecloth and decorate as desired.
Note: You may have more cheese than will fit in the mold. If so, you can cut slits in the ricotta carton, line with cheesecloth, and drain as above.
Two sides of this plastic Pascha cheese mold are decorated with a Cross, while the other two sides are decorated with the Slavonic “XB.” It holds 3.3 lbs. (1.5 kg) and is designed for use with the Plastic Paschal Egg Tray with Church Slavonic Lettering. The recipe for Pascha cheese which follows is included.
Pascha Cheese for Large Plastic Pascha Cheese Mold
1⅛ lbs. ricotta cheese
¾ c. whipping cream
1⅛ c. sugar
1½ c. unsalted butter, softened*
¾ t. vanilla extract
*Make sure butter is quite soft, or it will not blend well enough with the other ingredients.
In a large mixing bowl, cream butter and sugar until very light in color. Add cheese and blend well. Add whipping cream and vanilla and mix until very well blended.
It is a good idea to line the base with pieces of wax paper before putting the mold sections in. It will make it easier to remove the base from the mold when the cheese is finished. Push the tabs of the mold sections through the slots provided. Make sure the design is inside. Pieces will be level when properly in place. Line Pascha mold with cheesecloth. Cheesecloth should extend over the edges of the mold. Make it as flat as possible, or you will have ridges in the finished cheese. Fill mold with the cheese mixture and place upside-down in a dish to catch the whey. Cover the cheese with the cheesecloth and plastic wrap. Place in refrigerator to drain for at least 24 hours. (You may want to make the cheese on Great Thursday, so that it will be well drained and firm by Pascha.)
To unmold, remove the mold from the refrigerator. Remove the plastic wrap and undo the cheesecloth covering the bottom of the cheese. Place a serving platter over the base and carefully turn right side up. Lift the mold base off and remove the sides of the mold. Carefully remove the cheesecloth and decorate as desired.
Note: You may have more cheese than will fit in the mold. If so, you can cut slits in the ricotta carton, line with cheesecloth, and drain as above.
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